Roasted Chicken with Asparagus and Avocado

A wholesome, flavour-packed one-pan wonder loaded with juicy roasted chicken legs, tender vegetables, and extra creamy avocado wedges. A perfect low carb, high protein meal! Baking avocados gives them an extra-creamy texture, but you can simply slice fresh avocado over the top if you prefer. Use other vegetables if asparagus ain’t in season.

Roasted Chicken with Asparagus and Avocado

adapted from Sainsbury


3 tbsp Chicken schmaltz or olive oil 2 Red onions, finely sliced 4 Bone in skin on chicken legs Salt and freshly milled black pepper ½ tsp Paprika ½ tsp Chilli flakes (or to taste) 500 g Green asparagus, trimmed 2 Avocados, cut into sixths (quartered if small) 1 Lemon, quartered, pips removed 1 tbsp Balsamic vinegar Chopped chives, to garnish

Preheat the oven to 200C/400F. Toss 1 tablespoon of chicken schmaltz or olive oil with sliced onions together in a large casserole or tray. Season and roast for 10 minutes.
Season the chicken with salt, pepper, paprika and chilli flakes. Heat 1 tablespoon chicken schmaltz or olive oil in a frying pan. Fry the chicken, skin-side down, on a medium/high heat for 4-5 minutes until the skin is golden and crisp. Turn and fry for a further 1-2 minutes. Remove from the heat and put the chicken on top of the onions, skin-side up. Scrape any pan juices over the chicken and roast for 15 minutes.
Remove the stone and skin of avocado, then cut into the 4-6 wedges. Add asparagus and avocado wedges around the chicken with the lemon quarters. Season and drizzle with the remaining 1 tablespoon of chicken schmaltz or olive oil.
Roast for a further 15-20 minutes, until the asparagus are tender and the chicken is cooked. Garnish with the chopped chives and serve drizzled with the balsamic vinegar.

12 comments:

Tandy (Lavender and Lime) 20/6/26 06:38: I prefer not to cook the avocado but the roasted asparagus are perfect with the chicken.
Modrina Neba - Blue Sky 20/6/26 06:53: Getting an avocado from us has already become an art, my dear, but it goes well with chicken!
Hug!
Margaret D 20/6/26 09:47: Looks wonderful Angie. I saw some avocados for sale in the supermarket the other day and it's winter! Amazing.
DEZMOND 20/6/26 10:20: Hope you are not baking over there, it is 40C here today and tomorrow, we shall all die and roast like your chicken! I went to the greengrocers at 9AM and it was 35C already.
eileeninmd 20/6/26 10:46: Hello Angie,
The chicken looks delicious, another great recipe.
Thanks for sharing. Have a great weekend.
Lola Martínez 20/6/26 12:05: Esos aguacates van muy bien para el pollo, yo los he cocinado rebozados y fritos, pero no al horno. Ese asada se ve super apetecible.
Un beso.
roentare 20/6/26 12:33: That makes me hungry
Ananka 20/6/26 13:24: That looks goog Angie :-D
The Velvet Runway 20/6/26 13:48: I had never thought of this combination, but the avocado must add a delicious creamy flavour
Julia x
https://www.thevelvetrunway.com/
Whats Cookin Italian Style Cuisine 20/6/26 14:02: This sounds delicious and right up my alley a must try thanks for sharing with us
Tom 20/6/26 14:05: ...yum, this is indeed asparagus season!
JUdee 20/6/26 14:35: I love this combination of asparagus and avocado- although I don't eat chicken, I was thinking maybe substituting tofu